Jostaberry Pastry Cream Tart

Jostaberry pastry cream tart is a delicate bake on a crumbly shortcrust base with a berry filling, topped with cream and 30 minutes in the oven. Jostaberry, in case you don't know, is a cross between blackcurrant and gooseberry, and its tartness pairs beautifully with the sweet cream. Beautiful, refined, and very delicious - recommended!

Jostaberry Pastry Cream Tart

A delicate tart on a shortcrust base with jostaberries and pastry cream. The berries' tartness beautifully offsets the sweet cream in this elegant homemade bake.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Chilling the base 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Ingredients Method Notes

Ingredients

  

Shortcrust base

• 200 g flour
• 100 g butter cold
• 1 egg
• 2 tbsp water ice-cold
• 1 pinch salt

Pastry cream and filling

• 250 ml milk 150 ml into the saucepan, 100 ml into the mixture
• 1 egg
• 100 g sugar
• 40 g flour
• 150 g butter
• 200 g jostaberries

Method

 

Shortcrust base

1. Combine the flour with the salt, grate in the cold butter, add the egg and ice-cold water. Knead the dough quickly.
2. Press the dough into a pan (mine is 21 cm in diameter), prick it with a fork, and put it in the fridge.

Pastry cream

1. Put 150 ml of milk in a saucepan over the heat.
2. In a separate bowl, whisk together the egg, 100 g of sugar, 40 g of flour, and 100 ml of milk.
3. Pour this mixture into the milk on the stove and cook over low heat until it thickens and bubbles, whisking constantly.
4. Take the cream off the heat, let it cool slightly, and add the butter. Let it cool completely - the cream is ready.

Assembly and baking

1. Take out the chilled base, arrange the berries on it, and pour the cream over.
2. Bake in an oven preheated to 180 °C for 30 minutes. Take it out and let it cool - ready to eat. Bon appetit!
   

Notes

If you already have leftover pastry cream on hand, you can use it right away - the tart comes together very quickly then.

Tips

• Store-bought pastry cream works too. If you often have leftover pastry cream from other desserts, as I do, feel free to use it here - no need to make a fresh batch.
• Grate the butter and work with the dough quickly: shortcrust dislikes long kneading and warm hands.
• Prick the base with a fork and be sure to chill it in the fridge while the cream cooks - that way the bottom won't puff up during baking.
• Split the milk into two parts: 150 ml warms in a saucepan, and 100 ml gets mixed into the egg-flour mixture. That way the cream cooks up without lumps.
• Add the butter to the cream when it's warm but not hot, once it's already off the heat and has cooled a little.